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Creamy Seafood Chowder with Seared Scallops, Celery & Garlic

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Creamy seafood chowder with seared scallops, celery, and garlic is a rich and comforting dish loaded with tender seafood, aromatic vegetables, and a velvety broth. Topped with golden seared scallops, it’s perfect for both casual meals and elegant dinners.

Ingredients

  • 6–8 large sea scallops
  • 1 lb mixed seafood (shrimp, white fish, clams, or crab)
  • 2 tbsp butter (plus more for searing)
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2–3 Yukon gold or red potatoes, diced
  • 4 cups seafood or fish stock
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 tsp fresh thyme (or ½ tsp dried)
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (optional, for serving)

Instructions

  1. Pat scallops dry and season with salt and pepper. Heat butter and olive oil in a skillet over high heat. Sear scallops for 1–2 minutes per side until golden brown. Set aside.
  2. In a large pot or Dutch oven, melt butter over medium heat. Add diced onion, celery, and garlic. Sauté until soft and fragrant, about 5 minutes.
  3. Stir in flour to form a roux and cook for 1 minute.
  4. Gradually whisk in seafood stock, stirring to avoid lumps. Add potatoes, thyme, and bay leaf. Simmer for 15–20 minutes, until potatoes are tender.
  5. Add mixed seafood and simmer gently for 4–5 minutes, until just cooked through.
  6. Reduce heat to low and stir in heavy cream. Warm through without boiling. Season with salt and pepper to taste.
  7. Ladle chowder into bowls. Top each with seared scallops, sprinkle with parsley, and serve with lemon wedges.

Notes

  • Yukon gold or red potatoes work best for holding shape in chowder.
  • Use whatever seafood you have on hand—just keep cook times in mind.
  • Dry scallops thoroughly before searing for the best golden crust.
  • For a smoky variation, add smoked paprika.

Nutrition

Find it online: https://recipesbyliza.com/creamy-seafood-chowder-with-seared-scallops-celery-garlic/